15s9:16Wuxia Chef Prepares Sichuan Fish in Fast Cuts
A martial-arts-styled cooking sequence where a chef in white uniform slices, marinates, stir-fries and finishes a Sichuan sour-and-spicy fish dish with exaggerated kung-fu flourishes. The prompt is built as timed beats from 0 to 12 seconds, using a reference image for the main character and ending on a freeze-frame of the boiling dish. No on-screen text is allowed.
Adam也叫吉米 @Adam38363368936
Prompt (original, unmodified)
动作主体@【@图1】身穿白色厨师装 0-2秒(起刀宰鱼):俯身按鱼，布鞋踏稳灶台，快刀斜劈鱼头，刀刃沿脊骨一划，两爿鱼肉应声分离，鱼排被指风弹飞落盘。 2-4秒(片鱼成薄片):鱼肉平摊案上，手腕翻转，刀光如织，薄如蝉翼的鱼片连刀不断，飘落时带起微，掌风裹着调料快速翻拌，鱼片裹浆均匀，盈润光泽。 7-9 秒(炒料爆香):铁锅上火，油热时脚尖勾来酸菜坛，酸菜、泡椒被掌风扫入锅中，翻炒间酸辣气冲天，褂摆被热气掀得轻晃。 9-12秒(煮鱼勾芡):高汤入锅沸腾，抖腕撒入鱼片，掌风控温不让鱼肉散碎，勾薄芡时旋锅画弧，汤汁浓稠裏住每片鱼。 10-12秒(泼油收招):热油淋在蒜末、干辣椒上"滋啦"作响，收势时褂角垂落，酸菜黄亮、鱼片雪白，热气中飘着醇厚的酸辣香，然后镜头定格这盘沸腾的酸辣鱼上。（画面中不要出现文字信息）
Reproduced verbatim from the original post. Never edited or translated. Everything outside this block is our own commentary.
How this prompt compares
The techniques this prompt uses are more common in food prompts than in the library overall:
| Technique | In food | Library average | Lift |
|---|---|---|---|
| close-up | 63% | 40% | 1.59x |
| warm tone | 56% | 17% | 3.28x |
| practical lights | 18% | 12% | 1.44x |
Across all 5,926 prompts, the techniques used here appear at: close-up 40%, slow motion 21%, warm tone 17%, practical lights 12%.
The 12s duration is not arbitrary: 4% of the prompts in this library that state a duration ask for exactly 12 seconds.
